WO2019134711A1

WO2019134711A1 - Method for preparing food product having fresh-keeping function in normal temperature environment, use thereof, and product thereof

Info

Publication number: WO2019134711A1
Application number: PCT/CN2019/070881
Authority: WO
Inventors: 张斌社
Original assignee: 张斌社
Priority date: 2018-01-08
Filing date: 2019-01-08
Publication date: 2019-07-11
Also published as: CN108244450A

Abstract

Disclosed in the present invention are a method for preparing food products having fresh-keeping function in normal temperature environment, use thereof, and products thereof. The method comprises: cleaning and treating raw materials and auxiliary materials of a food product, cultivating lactic acid bacteria using culture mediums of different flavors to prepare a lactic acid bacteria soaking solution at the same time, then adding the lactic acid bacteria soaking solution to the raw materials and auxiliary materials, then subjecting the raw materials and auxiliary materials to two-stage heat treatment, then sealing by means of aseptic processing, and checking and packaging the food product. The edible bacterium is one of lactic acid bacteria, lactic streptococci, and lactobacillus plantarum. The culture medium is one of cereal flour, mashed potato, and fruit and vegetable pulp. The production process of the lactic acid bacteria soaking solution is scientific and unique. Lactic acid bacteria are recognizable worldwide as beneficial bacteria, and fermented foods are nutritious and healthy foods, the present invention thus can increase the nutritional value and safety of foods while enhancing the flavor of foods.

Description

Preparation method, application and product of food with fresh-keeping function under normal temperature environment

This application claims priority to Chinese Patent Application No. 201810015496.8, filed on Jan. 8, 2018, entitled "Preparation of foods with fresh-keeping function in a normal temperature environment", the entire contents of which are hereby incorporated by reference. Combined in this application.

Technical field

The invention relates to the technical field of food processing, in particular to a preparation method, application and product thereof for a food with fresh-keeping function under normal temperature environment.

Background technique

Fresh food and rice at room temperature are popular in the fast-paced life of today's society because of their convenient characteristics. Food and rice main meals are currently in the following three modes of operation:

1. Current processing and current consumption: The main food of this operation mode cannot reflect industrialization, and it is more difficult to achieve scale and standardization.

2, freezing, refrigeration: the main food of this operating mode, has achieved industrialization, standardization, but the need for cold chain storage and transportation, high energy consumption, variety is not rich.

3, the central kitchen: the main food in this mode of operation, mainly through the cold storage or fresh food mode, but also can be fixed delivery, fixed population consumption, convenient performance limited, food circulation radius is not large.

Therefore, it is necessary to provide a new preparation method for foods with fresh-keeping function in a normal temperature environment, and realize industrialization and standardization while achieving safety, nutrition, and convenience.

Summary of the invention

In order to solve the above technical problems, the present invention provides a preparation method, application and product thereof for preserving functional foods under normal temperature environment.

The invention provides a preparation method, an application and a product thereof for a food with fresh-keeping function under normal temperature environment, and adopts the following technical solutions:

The invention relates to a method for preparing a food with fresh-keeping function under normal temperature environment, wherein the method comprises the steps of: washing and treating the raw materials and auxiliary materials of the food, and simultaneously cultivating the lactic acid bacteria species by using different mediums to prepare lactic acid. The inoculum soaking liquid is then added to the original and auxiliary materials of the lactic acid bacteria soaking liquid, and then the original and auxiliary materials are subjected to two-stage heat treatment, and then sealed by a sterilizing treatment process to check the packing.

The edible fungus is one of lactic acid bacteria, nisin, and Lactobacillus plantarum.

The medium is one of grain flour, potato puree, and fruit and vegetable pulp.

The method comprises the steps of:

(1) Cleaning of raw materials and auxiliary materials and pre-treatment:

After cleaning the required raw materials and auxiliary materials, they are processed into the specifications required for cooking as required;

(2) Making lactic acid bacteria soaking liquid:

In the room at 30-40 ° C temperature, the lactic acid bacteria are planted in the medium, stirred evenly after adding water, the ratio of medium to water 1:3-10;

In the process of growth and reproduction of lactic acid bacteria, the lactic acid bacteria in the liquid are continuously increased, and lactic acid is also formed. As the fermentation time increases, the acidity of the liquid increases, and after 24 hours of fermentation, the bacteria are measured. When the pH of the liquid is 6.5-6, the lactic acid bacteria soaking liquid can be extracted;

(3) Soaking of raw materials and auxiliary materials:

Adding a lactic acid bacteria soaking solution with a pH of 6.5-6 to the original and auxiliary materials until the original and auxiliary materials are not immersed in the room at 20-30 ° C for 3-12 h, and stirring once every 30 min;

(4) Primary heat treatment of raw materials and auxiliary materials:

According to the different cooking techniques of the food, the original and auxiliary materials are cooked to five to eight mature;

(5) into the container:

The first-stage heat-treated food is weighed according to the standard, hot-packed into a prescribed container, and then placed in a bag or directly into a bag;

(6) Bag mouth treatment:

After the bag mouth is sealed by the heat sealing machine, the side seal of the bag and the upper seal or the side seal and the inner corner of the lower seal are made with a small eye or a corner is cut or no sealing is required to make the steam steaming cooked, and the bag is inside. The generated gas is discharged through the small eyes to avoid bursting the bag, and at the same time, it is ensured that the moisture in the steam and the condensed water in the steamer do not enter the food in the bag during steaming and cooking;

(7) The second phase of food:

Using steaming or roasting method, heat at 90-210 ° C for more than 10 min;

(8) Aseptic hot sealing

The food produced by the second-stage steaming is sealed by the aseptic processing process, and when the second-stage heat is used in the baking method, the food is put into the aseptically processed package and then prepared by the aseptic processing.

The preparation method of the food having the fresh-keeping function in the above-mentioned normal temperature environment according to the present invention is used for preparing fresh-keeping braised chicken nuggets, fresh-fried fried rice, fresh-keeping pork, and fresh-keeping cabbage buns.

The braised chicken piece having the fresh-keeping function under normal temperature environment is prepared by using the preparation method of the food with fresh-keeping function under the above-mentioned normal temperature environment, and the raw material is 3kg of white striped chicken when the fresh-broiled chicken is cooked, and the auxiliary material is onion. 50g of ginger, 50g of garlic, 100g of green red pepper, and 100g of potato.

The fried rice with the fresh-keeping function under normal temperature environment is prepared by using the preparation method of the fresh-keeping food under the above-mentioned normal temperature environment, and the raw materials for cooking fresh-fried rice are 1kg of rice, 200g of pork, and 50g of carrot. 50g of cabbage, auxiliary ingredients are garlic 20g, green onion 20g, ginger 20g, shiitake mushroom 10g, edible oil 75g, appropriate amount of edible salt, appropriate amount of spiced powder, chicken proper amount.

The halogenated pork having the fresh-keeping function under normal temperature environment is prepared by using the preparation method of the food having the fresh-keeping function under the above-mentioned normal temperature environment, and the raw material is 1 kg of pork and the auxiliary material is 3 kg of the brine when cooking the preserved pork.

The cabbage buns having a fresh-keeping function under normal temperature environment are prepared by using the preparation method of the fresh-keeping food under the above-mentioned normal temperature environment, and the fresh raw pork buns 200g when the fresh-keeping cabbage buns are cooked, the cabbage 500g The auxiliary material is 50g of edible oil, 10g of onion, ginger and garlic, and the amount of allspice is appropriate.

Compared with the related art, the preparation method, application and product of the food with fresh-keeping function under normal temperature environment provided by the invention have the following beneficial effects:

1. The production process of lactic acid bacteria soaking liquid is scientific and unique. Lactic acid bacteria are recognized as beneficial bacteria in the world. Fermented foods are nutritious and healthy foods, which can increase the nutritional value of food while improving the umami taste.

2. The lactic acid bacteria fermentation broth used to ferment the original auxiliary food, and the degradation of the mycotoxin contained in the original auxiliary material during the fermentation process improves the safety of the food.

3, the use of two-stage heat treatment, can completely kill the microorganisms in the ingredients, does not affect the taste of the product. The first-stage heat treatment uses a food cooking method to ensure the special flavor of the food. When the traditional food is cooked and cooked, due to the restriction of the mouthfeel, the cooking time is relatively short. It is difficult to kill all the microorganisms in the food during the hot process, and it can only be cooked on the spot, and can not be packaged and stored at a normal temperature. The maturity of the first phase of cooking has been repeatedly tested through a variety of foods. Vegetables and edible fungi have the best maturity of five to six, and the maturity of meat is seven to eight. In the process of the first-stage heat treatment, the flavor of the product is determined, and at the same time, a part of the microorganisms are killed, so that the outer shell of the spore-like microorganisms is absorbed by heat, and under the action of water with better heat conduction, the raw materials are made in the second heat treatment. All the microorganisms in the rice are completely killed and fully matured.

4, the second heat treatment using steamed cooked products, will be filled into the bag of cooked food, cooked fresh fried rice and rice and cooked food, cooked fresh fried rice and rice The mouth of the bowl or box is sealed by a sealing machine. After sealing, give the side seal of the bag and the upper or side seal and the inner corner of the lower seal a small eye or cut a corner. The purpose is to discharge the gas generated in the bag through steaming and hot cooking, and avoid the explosion of the bag. At the same time, it can be ensured that the moisture in the steam and the condensed water in the steamer will not enter the food and rice in the bag during steaming and hot cooking, and the original flavor is fully retained. It is evenly heated and can effectively kill microorganisms in the product.

5. The fresh-keeping food obtained by the method of the invention does not need to be cryopreserved, and the commercial sterility is achieved in the tested package. When the fresh-keeping for 7 days at room temperature, the Staphylococcus aureus, Escherichia coli, and the number of molds are not detected within the commercial sterility standard. Ready to eat, after the reheating, the taste is good, and the food aging phenomenon is not obvious.

Detailed ways

The invention will now be further described in connection with the embodiments.

The method of the invention comprises the following steps:

(1) Cleaning of raw materials and auxiliary materials and pre-treatment:

(2) Making lactic acid bacteria soaking liquid:

In the process of growth and reproduction of lactic acid bacteria, the lactic acid bacteria in the liquid are continuously increased, and lactic acid is also formed. As the fermentation time increases, the acidity of the liquid increases, and after 24 hours of fermentation, the bacteria are measured. When the pH of the liquid is 6.5-6, the lactic acid bacteria soaking liquid can be extracted.

Because lactic acid bacteria are recognized as health and beneficial bacteria, lactic acid bacteria fermented food not only has the nutrition and color, fragrance and taste of general food, but also has the function of regulating human body function. At the same time, its fermentation broth can reduce the mycotoxin contained in the original and auxiliary materials when immersing the original auxiliary materials, and improve the safety of the food.

(3) Soaking of raw materials and auxiliary materials:

(4) Primary heat treatment of raw materials and auxiliary materials:

After the hot-cooking method by the baking method, the sterilizing treatment method of the fresh-keeping bag which needs to be put into the fresh-keeping bag product is to take a bundle of the fresh-keeping bag, put it into a 75% alcohol solution, take it out immediately, put it into the container, and install it. Seal the container for use after it is full. When using, 75% alcohol solution is evenly sprayed on the outer surface of the container containing the sterilized fresh-keeping bag, and immediately put into the "hot-packed fresh-keeping food purification packaging device" to carry out the bagging and sealing process.

(5) into the container:

The food after the first-stage heat treatment is weighed according to the standard, hot-filled into a prescribed container, and then placed in a bag or directly into a bag;

(6) Bag mouth treatment:

(7) The second phase of food:

Using steaming or roasting method, it can be heated for more than 10 minutes at 90-210 °C; when the spores are at 100 °C, it takes 30 minutes to kill, due to the final taste of the product, the first The heat-treated raw and auxiliary foods and rice are matured to eight matures, and some microorganisms are killed in the case of determining the flavor of the product, so that the outer shell of the spore-like microorganisms is absorbed by heat, and the second heat treatment is performed under the action of water with better heat conduction. At the same time, all the microorganisms in the raw and auxiliary ingredients and rice are completely killed, and at the same time, fully matured. The cooking method used is steaming and roasting, and the baked products are mostly in the form of blocks.

(8) Aseptic hot sealing

The food obtained by steaming in the second stage is sealed by aseptic processing; and when the second stage is heated, the food is put into the aseptically processed package and the aseptic processing is adopted.

The second-stage heat-prepared food is aseptically processed and bagged. In the case of no contamination, the side seal of the bag and the upper or the side seal and the inner corner of the lower seal are sealed with a small eye or a cut open mouth. seal. The capped circular container is pre-designed and the cap with the sealing ring can be tightened without contamination. The block-shaped or bowl-shaped or boxed products cooked in the second heat treatment are heat-filled into a bag which is aseptically treated with a 75% alcohol solution without contamination, and are immediately sealed.

The current frozen product packaging does not achieve commercial sterility, and the high temperature sterilization product package has achieved commercial sterility, but the taste and flavor have changed. The industrial production of fresh-keeping packaged dishes, rice products, and the dishes and rice products that the hotel is currently eating are essentially different in the control of microorganisms. The industrialized production of fresh-keeping packaging dishes and rice products require commercial sterility in the package. The dishes and rice products that the hotel is currently eating are not up to the standard of commercial sterility.

The preparation method of the invention adopts two-stage heat treatment to achieve commercial sterility in the packaged food packaging of the fresh-keeping package. Before the first-stage heat treatment, the microbial quantity of the food was tested. After the first-stage heat treatment, the microbial quantity was detected. By comparison, the number of microorganisms decreased with the prolongation of the heat treatment time, and most of the unkilled microorganisms were spores. Bacteria microorganisms. Compared with the volume before the first-stage heat treatment, it is increased by one-third because the outer shell of the Bacillus microorganism absorbs a large amount of water during the first-stage heat treatment. In order to completely kill these microorganisms, it is necessary to undergo a second heat treatment to completely kill the bacteria without affecting the taste of the food.

The preparation method of the food having the fresh-keeping function in the above-mentioned normal temperature environment according to the present invention is used for preparing fresh-keeping braised chicken nuggets, fresh-fried fried rice, fresh-keeping pork, and fresh-keeping cabbage buns. It should be noted that the method of the present invention can be widely applied to the preparation of various food dishes, and any simple replacement of the touch-up or technical means is included in the patent protection of the present invention without departing from the inventive concept of the present application. Within the scope.

Example 1

Cooking fresh braised chicken nuggets

1. Make lactic acid bacteria soaking solution: Weigh 500g corn flour as medium, pour it into clean pot, add 3kg water, add 20g of lactic acid bacteria, stir evenly, put it into 37°C incubator for fermentation, ferment 12 The pH of the lactic acid bacteria soaking solution is 6 hours.

2. Select 3kg of white striped chicken, change the knife to grow 2cm, width 2cm, thickness about 2cm, put the raw chicken pieces into the pot, add the lactic acid bacteria soaking solution with pH 6 and ferment in the room at 27 °C. . Excipients onion, ginger 50g, garlic 50g, green red pepper 100g and potato 100g, cleaned and changed the knife to the shape required for cooking, put into the pot and then add lactic acid bacteria soaking solution with pH 6.3, indoor at 27 °C Fermentation. After soaking for 5 hours, remove the lactic acid bacteria soaking solution for use.

3, put the right amount of oil in the wok, add the onion, ginger, garlic, green pepper and conditioning after draining the lactic acid bacteria solution, stir fry and add the potato and chicken pieces drained with lactic acid bacteria, fire After 3 minutes of frying, it was changed to medium heat and fried for 20 minutes. The maturity of the chicken pieces was about 70%.

4. Put the fried and simmered semi-finished products into the lunch box according to the quantity of 500g each, and then put the lunch box into the retort pouch. The heat sealing machine seals the bag mouth and cuts off a corner.

5. Put the bag with a corner cut into the steaming pan and steam. At 13 minutes of steaming, the temperature in the steaming apparatus reached 97 ° C, followed by a constant temperature of 50 minutes.

6. After the food is aseptically processed, the bag is sealed.

7. Inspection: Check that the product packaging and sealing are all qualified.

8. Storage: The qualified product packaging is incorporated into the finished product warehouse.

The fresh-keeping and fresh-broiled chicken nuggets obtained in this embodiment are fresh in the normal temperature for 9 days (average temperature: 26 ° C), and the commercial package is aseptically sterilized in the test package, and can be opened immediately, and the taste is good after reheating.

Sterilization effect:

The total number of colonies after heating in the two stages of the cooking process was tested, and the sterilization rate was calculated in comparison with the total number of colonies before the two stages of heating.

Follow the formula below:

Sterilization rate = (total number of colonies before sterilization - total number of colonies after sterilization) 总 total number of colonies before sterilization

The total number of colonies in the braised chicken roast before sterilization is 4.75×10 ⁴ cfu/g. After the first-stage heat treatment, the total number of colonies in the braised chicken is 2.24×10 ⁴ cfu/g, which can be obtained according to the above formula. The sterilization rate of the heat treatment was 52.84%.

After the second-stage heat treatment, the total number of colonies in the braised chicken pieces was 8.7×10 ² cfu/g, which was calculated according to the above formula. The sterilization rate of the second-stage heat treatment was 96.11%.

After two phases of comprehensive sterilization efficiency of 98.17%, while not affecting the taste of the food itself, to achieve commercial sterility.

Example 2

Cooking fresh fried rice

1. Produce lactic acid streptococcus soaking solution: Weigh 500g sweet potato puree as medium, pour into clean pot, add 3000g water, add 20g of nisin, stir evenly and ferment in 37°C incubator. Fermented for 12 hours, the pH of the nisin soaking solution was 6.

2. Applied ingredients, raw materials: rice 1kg, pork with 50g, carrot 50g, cabbage 50g, accessories: garlic 20g, green onion 20g, ginger 20g, shiitake mushroom 10g, edible oil 75g, appropriate amount of edible salt, allspice powder, chicken essence .

3. Rinse the rice and put it into a container, then add a lactic acid lactic acid soaking solution with a pH of 6. Add 1.5 times the amount of rice, and ferment in a room at 27 °C. Five-flowered pork, carrot, cabbage, garlic, green onion, ginger, and shiitake mushrooms are cleaned and changed to the shape required for cooking. Add the lactic acid bacteria solution with a pH of 6 in the pot, add the amount to submerge the food, 27 ° C The interior is fermented. After soaking for 5 hours, remove the lactic acid streptococci soaking solution.

4. Drain the lactic acid streptococci soaking solution, pass the rinsed 1kg rice, put it into the steaming tray, add 1.5kg of drinking water to the steaming tray, put it into the steamer, and steam at 97 °C. It took 50 minutes.

5, cut the pork belly, carrots, garlic, ginger mushrooms, cabbage into the size of the corn kernels, put 75g of cooking oil in the pot, after the oil is boiled, first put green onions, garlic, ginger and mushrooms, then add cooking oil and Allspice, stir fry twice, add the broccoli, add the right amount of water during the stir fry, stir fry for 3 minutes, add cabbage and carrots, stir fry twice, add steamed rice, stir fry After 2 minutes, the fire was stopped and the next process was entered.

6. According to the quantity of 500g per serving, put it into the lunch box, then put the lunch box into the cooking bag. The heat sealing machine seals the bag mouth and cuts off a corner.

7. The bag with a corner cut was placed on a steaming pan and steamed. After steaming for 13 minutes, the temperature in the steaming equipment reached 97 ° C, followed by a constant temperature of 50 minutes.

8. After the food is aseptically processed, the bag is sealed.

9. Inspection: Check that all the product packaging seals are qualified.

10. Storage: The qualified product packaging is incorporated into the finished product warehouse.

The fresh-keeping and fresh-fried fried rice product obtained in the present embodiment has a commercial sterility after being kept at room temperature for 9 days (average temperature of 26 ° C), and can be opened immediately after eating, and has a good taste after reheating.

Sterilization effect:

Follow the formula below:

The total number of colonies in the fresh-fried fried rice before sterilization is 5.20×10 ⁴ cfu/g. After the first-stage heat treatment, the total number of colonies in the fresh-fried fried rice is 3.6×10 ⁴ cfu/g, which can be obtained according to the above formula. The sterilization rate was 30.77%.

After the second-stage heat treatment, the total number of colonies in the fresh-fried fried rice was 1.2×10 ² cfu/g, which was calculated according to the above formula. The sterilization rate of the second-stage heat treatment was 99.67%.

After two phases of comprehensive sterilization efficiency of 99.77%, while not affecting the taste of the food itself, to achieve commercial sterility.

Example 3

Cooking fresh marinated pork

1. Making Lactobacillus plantarum soaking solution: Weigh 500g of apple pulp, pour it into a clean pot, add 3kg of water, add 20g of Lactobacillus plantarum, mix well, and ferment it in an incubator at 37°C, fermenting 12 The pH of the Lactobacillus plantarum soaking solution is 6.

2, fresh five-flowered pork 1kg, evenly divided into four parts, brine 3kg.

3. After the pork belly is rinsed clean, it is placed in the prepared Lactobacillus plantarum soaking solution and fermented in a room at 27 °C. After soaking for 5 hours, remove the drained Lactobacillus plantarum soak solution for use.

4. Pour 3kg of brine into the pot, boil over high heat, and put in the pork with the Lactobacillus plantarum soaking solution. After the brine boils, change to a small fire and marinate for 110 minutes.

5, will be marinated to eight mature four pieces of pork belly, placed on a baking sheet and baked in an oven at 190 ° C for 10 minutes.

6. Soak the 4 bags required for packaging in 75% alcohol, then seal them directly.

7. Inspection: Check that the product packaging and sealing are all qualified.

The fresh-keeping fresh-keeping pork product obtained in the present embodiment has a commercial sterility after being kept at room temperature for 9 days (average temperature of 26 ° C), and can be opened immediately after eating, and has good taste after reheating.

Sterilization effect:

Follow the formula below:

The total number of colonies in the fresh-keeping pork before sterilization is 6.3×10 ⁴ cfu/g. After the first-stage heat treatment, the total number of colonies in the fresh-fried pork is 2.5×10 ⁴ cfu/g, which can be obtained according to the above formula. The sterilization rate was 60.32%.

After the second-stage heat treatment, the total number of colonies in the fresh-boiled pork was 5.72×10 ² cfu/g, which was calculated according to the above formula. The sterilization rate of the second-stage heat treatment was 97.71%.

After two phases of comprehensive sterilization efficiency of 99.09%, while not affecting the taste of the food itself, to achieve commercial sterility.

Example 4

Cooking fresh cabbage, big meat buns

1. Make lactic acid bacteria soaking solution: weigh 500g corn flour, pour it into clean pot, add 3kg water, add 20g of lactic acid bacteria, stir evenly, put it into 37 °C incubator for fermentation, ferment for 12 hours, lactic acid bacteria soak The pH of the liquid is 6.

2, raw materials: fresh pork with 200g, cabbage 500g, accessories: 50g edible oil, 10g of onion, ginger, garlic, the amount of allspice.

3. After washing the pork belly, cabbage, onion, ginger and garlic, put it into the prepared lactic acid bacteria soaking solution and ferment it in the room at 27 °C. After soaking for 5 hours, remove the lactic acid bacteria soaking solution for use.

4. Remove the pork belly, cabbage, onion, ginger and garlic from the lactic acid bacteria soaking solution, cut into the size of the corn kernels, rinse the pork belly and cabbage in boiling water, and cool the onion, ginger, Garlic, table salt and allspice are placed on top.

5. Put 50g of edible oil into the pot. After boiling, put the onion, ginger, garlic, edible salt and spiced powder into the oil pan and stir-fry the flavor. Then put the blanched pork and cabbage into the pot. Stir fry for 2 minutes to make a stuffed stuffed buns.

6, using the dough of the old yeast noodles, made into a bun, according to the ratio of stuffing, skin 1 to 1 packaged into 100g buns.

7. Steaming. At 13 minutes of steaming, the temperature in the steaming apparatus reached 97 ° C, followed by a constant temperature of 60 minutes.

8. Soak the bags required for packaging in 75% alcohol and seal them.

9. Inspection: Check that all the product packaging seals are qualified.

The fresh-keeping and fresh-keeping cabbage big meat buns obtained in this embodiment are commercially sterile when tested at room temperature for 6 days (average temperature 23 ° C), and can be opened immediately after eating, and the taste is good after reheating.

Sterilization effect:

Follow the formula below:

Sterilization rate = (total number of colonies before sterilization - total number of colonies after sterilization) 菌 total number of colonies before sterilization

The total number of colonies in the fresh-keeping pork before sterilization is 5.65×10 ⁴ cfu/g. After the first-stage heat treatment, the total number of colonies in the fresh-keeping pork is 2.65×10 ⁴ cfu/g, which can be obtained according to the above formula. The sterilization rate was 53.10%.

After the second-stage heat treatment, the total number of colonies in the fresh-boiled pork was 7.88×10 ² cfu/g, which was calculated according to the above formula. The sterilization rate of the second-stage heat treatment was 97.03%.

After two phases of comprehensive sterilization efficiency of 98.61%, while not affecting the taste of the food itself, to achieve commercial sterility.

The above is only the embodiment of the present invention, and thus does not limit the scope of the patent of the present invention. Any equivalent structure or equivalent process transformation made by using the contents of the specification of the present invention, or directly or indirectly applied to other related technical fields, The same is included in the scope of patent protection of the present invention.

Claims

The invention relates to a method for preparing food with fresh-keeping function in a normal temperature environment, which is characterized in that: the method comprises the steps of: washing and treating the raw materials and auxiliary materials of the food, and simultaneously cultivating the lactic acid bacteria species by using different culture mediums, and preparing the same The lactic acid bacteria soaking liquid is then added to the original and auxiliary materials by the lactic acid bacteria soaking liquid, and then the original and auxiliary materials are subjected to two-stage heat treatment, and then sealed by a sterilizing treatment process to check the packing.
The method for preparing a food having a fresh-keeping function in a normal temperature environment according to claim 1, wherein the edible fungus is one of lactic acid bacteria, nisin, and Lactobacillus plantarum.
The method for preparing a food having a fresh-keeping function in a normal temperature environment according to claim 1, wherein the medium is one of cereal flour, potato puree, and fruit and vegetable pulp.
The method for preparing a food having a fresh-keeping function in a normal temperature environment according to any one of claims 1 to 3, characterized in that the method comprises the following steps:

(1) Cleaning of raw materials and auxiliary materials and pre-treatment:

After cleaning the required raw materials and auxiliary materials, they are processed into the specifications required for cooking as required;

(2) Making lactic acid bacteria soaking liquid:

In the room at 30-40 ° C temperature, the lactic acid bacteria are planted in the medium, stirred evenly after adding water, the ratio of medium to water 1:3-10;

In the process of growth and reproduction of lactic acid bacteria, the lactic acid bacteria in the liquid are continuously increased, and lactic acid is also formed. As the fermentation time increases, the acidity of the liquid increases, and after 24 hours of fermentation, the bacteria are measured. When the pH of the liquid is 6.5-6, the lactic acid bacteria soaking liquid can be extracted;

(3) Soaking of raw materials and auxiliary materials:

Adding a lactic acid bacteria soaking solution with a pH of 6.5-6 to the original and auxiliary materials until the original and auxiliary materials are not immersed in the room at 20-30 ° C for 3-12 h, and stirring once every 30 min;

(4) Primary heat treatment of raw materials and auxiliary materials:

According to the different cooking techniques of the food, the original and auxiliary materials are cooked to five to eight mature;

(5) into the container:

The first-stage heat-treated food is weighed according to the standard, hot-packed into a prescribed container, and then placed in a bag or directly into a bag;

(6) Bag mouth treatment:

After the bag mouth is sealed by the heat sealing machine, the side seal of the bag and the upper seal or the side seal and the inner corner of the lower seal are made with a small eye or a corner is cut or no sealing is required to make the steam steaming cooked, and the bag is inside. The generated gas is discharged through the small eyes to avoid bursting the bag, and at the same time, it is ensured that the moisture in the steam and the condensed water in the steamer do not enter the food in the bag during steaming and cooking;

(7) The second phase of food:

Using steaming or roasting method, heat at 90-210 ° C for more than 10 min;

(8) Aseptic hot sealing

The food produced by the second-stage steaming is sealed by the aseptic processing process, and when the second-stage heat is used in the baking method, the food is put into the aseptically processed package and then prepared by the aseptic processing.
The preparation method of the food with fresh-keeping function in a normal temperature environment according to any one of claims 1 to 4 for preparing fresh-keeping braised chicken nuggets, fresh-fried fried rice, fresh-keeping pork, and fresh-keeping cabbage buns.
A braised chicken nugget having a fresh-keeping function in a normal temperature environment, which is characterized in that it is prepared by using a preparation method of a food having a fresh-keeping function in a normal temperature environment according to any one of claims 1 to 4, and cooking fresh-broiled chicken When the block is made, the raw material is 3kg of white striped chicken, and the auxiliary materials are 50g of onion and ginger, 50g of garlic, 100g of green red pepper and 100g of potato.
A fried rice having a fresh-keeping function in a normal temperature environment, which is characterized in that it is prepared by using a preparation method of a food having a fresh-keeping function in a normal temperature environment according to any one of claims 1 to 4, and is prepared by cooking fresh-fried rice. The raw materials are rice 1kg, pork with 50g, carrot 50g, cabbage 50g, accessories are garlic 20g, green onion 20g, ginger 20g, shiitake mushroom 10g, edible oil 75g, appropriate amount of edible salt, allicod powder, chicken essence.
A halogenated pork having a fresh-keeping function in a normal temperature environment, which is characterized in that it is prepared by using a preparation method of a food having a fresh-keeping function in a normal temperature environment according to any one of claims 1 to 4, and is prepared by cooking fresh-keeping pork. The raw material is 1kg of pork, and the auxiliary material is 3kg of brine.
A cabbage buns having a fresh-keeping function in a normal temperature environment, which is characterized in that: the method for preparing a food having a fresh-keeping function in a normal temperature environment according to any one of claims 1 to 4 is prepared, and the fresh-keeping cabbage is cooked. The raw material of steamed buns is 200g of fresh pork, 500g of cabbage, 50g of edible oil, 10g of onion, ginger and garlic, and the amount of allspice.